Hi Christine, did you purchase our Non-Diastatic Malt Powder? This is what to use as a flavoring, rather than our diastatic malt powder, which has an active enzyme in it that helps convert starches to sugar. The diastatic malt powder needs to be used very sparingly in bread baking, as it can cause the bread structure to become gummy when used too generously. Check out this blot post on malt, for more information. I think a little of the non-diastatic malt powder, possibly mixed with a non-dairy milk powder like coconut milk powder, might work well. 

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